Farixa Mi Sh or Porridge
Ingredients
Directions
Bring water to a boil.
Stir in farina and salt.
Boil for 30 minutes.
Serve with fresh milk, diluted condensed milk, or stewed dried fruit like prunes, peaches, or apples.
For convalescents, slice and fry cold farina mush.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Farina
- Semolina grains swell and thicken in boiling water, forming the porridge's body.
The step that matters
Boil for 30 minutes. Farina must cook long enough for its starch granules to fully swell and soften; stopping early leaves a grainy, raw-tasting porridge, while stirring keeps it from sticking and scorching on the bottom of the pan.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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